This is a refreshing Summer Cocktail.
Here's what you'll need:
A Wine Glass filled with Ice.
3 oz. Prosecco
2 oz. Aperol
1 oz. Club Soda
(Add all ingredients to the Wine Glass)
Garnish with a Slice of Orange.
Enjoy!
Peace in the Kitchen!
This is a refreshing Summer Cocktail.
Here's what you'll need:
A Wine Glass filled with Ice.
3 oz. Prosecco
2 oz. Aperol
1 oz. Club Soda
(Add all ingredients to the Wine Glass)
Garnish with a Slice of Orange.
Enjoy!
Peace in the Kitchen!
Mixed Vegetable Casserole
This is my Emile Henry 9" X 13" Casserole Dish. |
Choose either Cream of Mushroom or Cream of Celery Soup. |
Here's what you'll need:
A 9" X 13" Casserole Dish. (Sprayed with a Vegetable Spray)
1/2 C Water
1 - 10 0z. package of Frozen Mixed Vegetables. your choice.
1/2 C Diced Onions
1/2 C Diced Celery
1/2 tsp Salt
1 - 10 1/2 oz Can of Cream of Mushroom or Cream of Celery Soup
1/2 C Packaged Poultry Stuffing Mix
1/2 tsp Dried Basil
1/2 tsp Dried Marjoram
2 TBS Butter, melted
In a Saucepan on Medium High Heat:
Water
Vegetables
Onion
Celery
Salt
Cook Uncovered until the Vegetables are tender.
Drain Well.
Add:
Soup, Mix well.
Transfer to the Casserole Dish.
In a Small Mixing Bowl:
Stuffing Mix
Basil
Marjoram
Melted Butter
Mix well.
Sprinkle evenly with the Stuffing Mix.
Bake 30 minutes.
Remove Pan to a Cooling Rack for 5 minutes before serving.
Enjoy!
Peace in the Kitchen!
I love Peanut Butter Cups and these are so easy to make at home.
Here's what you'll need:
A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.
1/2 C Creamy or Crunchy Peanut Butter
1 C Dark Chocolate Chips
1 tsp Coconut Oil
1 tsp Vanilla
1 TBS Maple Syrup
1/2 tsp Salt
Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.
Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.
Refrigerate for 20 minutes to Harden the Chocolate.
PEANUT BUTTER FILLING
In a Small Mixing Bowl:
Peanut Butter
Coconut Oil
Vanilla
Maple Syrup
Mix well until completely incorporated.
Add. 1 tsp of Peanut Butte filling to each Cup.
Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)
Refrigerate an additional 30 minutes.
OPTIONS:
Top off with Sea Salt.
Add Crushed Nuts of Choice to the Peanut Butter Filling.
Drizzle the top with Caramel Sauce or melted White Choolate.
Enjoy!
Peace in the Kitchen!
I love Snickerdoodle Cookies so here's another great Snickerdoodle recipe.
Snickerdoodle Squares:
Here's what you'll need:
8" X 8" Baking Pan (Well Buttered on the Bottom and Sides.
Mix 2 1/2 TBS of Granulated Sugar with 1 tsp Cinnamon in a small bowl. Sprinkle it evenly into the Buttered Pan and shake to coat the Bottom. Remove any remaining mix by tapping it into the bowl and reserve for later use.
A Food Processor.
Preheat the Oven to 325 Degrees.
2 C Flour
1/2 C Sugar
1 tsp Salt
1/2 tsp Cinnamon
16 TBS (2-Sticks) Cold Butter, cut into pieces.
3/4 tsp Vanilla
In the Food Processor:
Flour
Sugar
Salt
Cinnamon
Pulse to combine well.
Add Pieces of Butter and Vanilla and continue Pulsing to form a Crumble. Do not over process, just until small amounts of the Dough begin to stick together.
Add the Mixture to the Pan and spread out evenly, pressing down until the top is smooth, using the back of a Spoon or the bottom of a Measuring Cup.
Sprinkle the top with the remaining Cinnamon/Sugar Mixture.
Using a Fork, polk holes evenly across the top of the Dough.
Bake 45 - 50 minutes until the top is Golden Brown.
Remove the Pan to a Cooling Rack, immediately cut into 16 Squares.
Allow to cool in the Pan for 10 - 15 Minutes.
Enjoy!
Peace in the Kitchen!
This recipe is Pan specific, (I've included other Options for Pan Sizes) You can buy Cast Iron Skillets in the shape of any State. I have several other Cornbread recipes on the Blog. I love homemade Cornbread.
Texas Shaped Cast Iron Skillet Cornbread
Here's what you'll need:
Preheat the Oven to 450 degrees.
The Texas Shaped Cast Iron Skillet or an 8" Square Baking Pan, 9" Round Cake Pan or 9" Cast Iron Skillet. Cast Iron is preferred for this recipe.
2 TBS Vegetable Oil
1 C Stoneground Cornmeal
1 C Buttermilk
1 Large Egg
1 TBS Crisco or any Vegetable Shortening
1/4 tsp Baking Soda
1 tsp Salt
In the Skillet, in the Oven as it's Pre-Heating:
Oil
In a Mixing Bowl:
Cornmeal
Buttermilk
Egg
Crisco
Baking Soda
Salt
Whisk together until everything is well combined. (including the Vegetable Shortening)
Spoon into the Pre-Heated Skillet.
Bake 20 Minutes.
Remove Pan to a Stove Top to Coll 15 minutes.
Serve Slathered with Butter! (I added this because Cornbread tastes Better with Butter)
Enjoy!
Peace in the Kitchen!
I love Bread Pudding and I have a variety of recipes on the Blog. This is the perfect Bread Pudding to serve on Christmas Morning or at Thanksgiving. I love the combination of Cranberries and Apples.
Here's what you'll need:
Preheat the Oven to 350 Degrees.
A 9" X 13" Pan sprayed with Vegetable toking Spray.
Foil
14 C Bread Cubes about 1" - 2".
2 C Whole Milk
2 C Half and Half
8 Eggs, heated and set aside.
1 1/3 C Sugar or Monk Fruit Sweetener.
4 tsp Vanilla
12 TBS Butter (I use a Plant Based Butter), Melted and set aside to cool completely.
2/3 C Flour
1 TBS Baking Powder
1 tsp Salt
1 tsp Cinnamon
2 C Dried Cranberries
2 Jonagold Apples, peeled, cored and diced.
In a Large Mixing Bold:
Bread
Milk
Cream
Press lightly to cover all of the Cubes, set aside for 5 minutes.
Fold in, by hand:
Eggs
Sugar
Vanilla
Butter
In another Mixing Bowl:
Whisk together:
Flour
Baking Powder
Salt
Cinnamon
Whisk until completely combined.
Add this Mixture to the Bread Mixture and Gently Fold in to combine well.
Fold in, by hand:
Cranberries
Apples
Spoon into the Pan.
Cover tightly with Foil.
Bake 30 minutes,
Remove Foil and continue to Bake for 30 - 40 Minutes until Golden Brown.
Remove to a Rack to Cool for 10 minutes.
Enjoy!
Peace in the Kitchen!